We receive a weekly produce box full of local organic produce. (Check out Community Service Agriculture (CSA) for services in your area) Not only are we reducing our food print by buying local, we are also supporting small farmers. A big win all around. We also have a small backyard garden with several different veggies growing – zucchini being one. I like to use the produce delivery to get things we’re not growing or to supplement my plants that aren’t producing enough at a given time.
Unfortunately, this week I forgot to remove zucchini from my produce delivery. As a result – we have tons of zucchini and yellow squash so I had to get creative… otherwise no one will eat this little summer treat.
This casserole uses dairy and gluten free ingredients and comes in big on flavor. Even my boys, who I typically have to bribe to eat zucchini, suggested I blog this recipe and requested I make it again (for picture’s sake)! So I did… and after I snapped a couple of photos, they promptly ate half the dish.
This is a simple, cheap and quick dish guaranteed to please even the most squash skeptic.
Yellow Squash and Zucchini Casserole
4 small-medium squash (this is just as good with zucchini only)
1 medium onion, diced
1 tomato, diced
8 pasture raised eggs
1 bag dairy free mozzarella cheese (we like Dayia)
1 cup of gluten free corn flakes, crushed
½ tsp red pepper flakes
1 tsp oregano
1 tsp salt
½ tsp pepper
Double dash of smoked paprika (optional)
Preheat oven to 425°F.
Cut squash into ¾ inch rings and place in large mixing bowl with diced onion and tomato. In separate bowl, whisk all 8 eggs. Combine whisked eggs, cheese, red pepper flakes, oregano and salt & pepper into large mixing bowl with squash, tomato and onion. Mix well. Pour mixture into 8’ x 11’, lightly greased casserole dish.
Spread crushed corn flakes evenly on top of casserole, salt and pepper to taste. Bake for 40-45mins.
Let cool for 5 minutes before serving.